Ingredients:

  • 4 large hard-boiled eggs (200g)
  • 3.5 oz (100g) Swedish anchovies/sprats (ansjovis), drained
  • 1/2 cup (120ml) crème fraîche
  • 2 tbsp (30ml) mayonnaise
  • 1/4 cup (40g) red onion, finely minced
  • 2 tbsp (8g) fresh dill, finely chopped
  • 2 tbsp (8g) fresh chives, finely chopped
  • 1 tsp (5ml) ansjovis brine (reserved from the jar)
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Hard-boil the eggs. Once cooked, plunge them into an ice bath to prevent grey rings. Peel the eggs and chop them into uniform pieces about 1/4 inch.
  2. Finely dice the Swedish anchovies into small bits.
  3. In a medium mixing bowl, combine the chopped eggs, diced anchovies, and minced red onion. Stir in the chopped dill and chives until evenly distributed.
  4. Gently fold in the crème fraîche, mayonnaise, and reserved brine using a rubber spatula to maintain egg texture. Season with white pepper.
  5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.